1. Boil the orzo according to package directions, until al dente. Drain.
2. In a large pan, melt butter, and place the onion and garlic in this pan, sauté until golden brown.
3. Add the orzo and sundried tomatoes. Allow the orzo mixture to cook on low heat for a few minutes, to allow all the flavors to soak into the pasta.
4. Toss in fresh basil, and add salt and pepper, to taste. Take off heat, serve, and enjoy!
This is an excellent side dish for soup and salad.

This recipe is wonderful! Every time I bring this dish to a potluck everyone wants the recipe. I think the sundried tomatoes are key, so I wait to make this until they go on sale. I always add mushrooms to saute with the garlic, and stir in some of the sundried tomato oil at the end to boost flavor and moisture. I also usually add some more spices along with the basil, like oregano and thyme. TASTY!

Wow, this was so tasty and flavorful! I didn't really measure the ingredients, just eyeballed. I didn't have fresh basil. I did have some frozen, so that was what I used. I did add a bit of vegan "chicken" broth seasoning for a little extra something. I also added fresh broccoli, as I felt this needed some green. I'll definitely be making this quick, delicious recipe again.